Recipes

I always relied on my mom for recipes when I started cooking, and she did nothing short of drive me crazy.  Rather than giving me recipes with exact measurements, she would tell me how I should add a dash of one thing, a bit of something else.  So NOT helpful for such an amateur!  Well, the times they are a-changin’.  I am now the annoying woman giving recipes that have to be adjusted to taste.  Have fun!

White Bean and Arugula Dip

1 can white beans, drained and rinsed

1 bag washed arugula (6-8 oz)

2-4 garlic cloves

Grated parmesan

Olive oil (extra virgin if possible)

Salt

In food processor, combine a few tbsp olive oil and 2 garlic cloves until garlic is pureed.  Add in white beans and process.  Add arugula.  If very thick, add in a bit more olive oil.  Taste, and add more garlic if necessary (chop garlic into smaller pieces so you don’t get huge garlic chunks).  Throw in some grated parm, maybe ¼ cup to start, and taste.  Adjust as necessary.  Add salt if your parm doesn’t make the dip salty enough. 

Because this dip is quite thick, I like serving on baguette, croustades, etc.

Pesto Dip

2 cups mayonnaise

1-2 large bunches basil, washed

¼-½ cup walnuts or pine nuts

Juice from one lemon

Parmesan

In food processor, chop nuts until you have small pieces.  Add lemon juice, mayonnaise and basil leaves.  Don’t chop the basil beforehand, or your nice green basil will turn black and look like sludge.  I don’t think you can ever have too much basil in this dish, so keep adding.  Taste and adjust.  Add grated parm and serve with cucumber, tomato, asparagus, mushroom, etc.

Salsa and Guacamole

I don’t believe in serving premade salsa and guac, so here are two quick recipes.

Salsa

Seed and chop tomatoes (lots of tomatoes).  I like extra liquid in salsa, so I put the seeded part into a colander to get remaining liquid.  Combine tomatoes with juice from one lemon, sliced scallion (or ½ a white onion if you prefer),1-2 chopped and seeded jalapenos, and a bunch of chopped cilantro.  Mix in just a pinch of sugar to combat the acidity.  Salt if necessary.  Let sit in fridge for a couple of hours before serving. 

Guacamole

In food processor, combine juice from one lemon and one lime, 1-2 jalapenos, seeded, 2-3 cloves garlic, 1-2 bunches of scallion and some salt.  Chop avocados and mix with everything from the food processor.  I don’t like mushy guacamole, but fork mush if you are so inclined. Add in a bunch of chopped cilantro and a bit more salt if necessary.  Serve immediately.